Chicken with Orange Couscous Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try  Chicken with Orange Couscous Recipe. Enjoy tasty Middle Eastern food and learn how to make delicious Chicken with Orange Couscous.

If you have not tried couscous, here is your chance! A staple of northern Africa, couscous is a wonderful, versatile pasta that goes well when paired with vegetables or meats, but can also be eaten alone with butter. This slow cooker recipe makes a juicy, tasty chicken which is served with a flavorful orange, plum, and anise sauce.


Ingredients

    3/4 cup plum sauce
    1/3 cup orange juice
    1/4 cup orange marmalade
    2 tablespoons quick-cooking tapioca
    1/4 teaspoon anise seeds, crushed
    2-1/2 to 2-3/4 pounds skinless, boneless chicken thighs
    2-1/4 cups water
    1 tablespoon orange marmalade
    1 10-ounce package quick-cooking couscous
    1/4 teaspoon salt
    Orange peel strips and orange slices (optional)

Directions

1. For sauce, in a small bowl combine plum sauce, orange juice, the 1/4 cup orange marmalade, tapioca, and anise seeds. Place chicken in a 3-1/2- or 4-quart slow cooker. Pour sauce over chicken.

2. Cover; cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours. Remove chicken; keep warm. Skim fat from sauce.

3. In a medium saucepan bring water and the 1 tablespoon orange marmalade to boiling; remove from heat. Stir in couscous and salt. Cover; let stand for 5 minutes. Fluff couscous with a fork just before serving. Serve chicken and sauce with couscous. If desired, garnish chicken with orange peel strips and couscous with orange slices. Makes 6 servings.

recipe source BHG.com

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Red Hot Pita Chips Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try  Red Hot Pita Chips Recipe. Enjoy tasty Middle Eastern food and learn how to make delicious Red Hot Pita Chips.

Pita bread is brushed with a heated mixture of mustard, garlic, cumin, salt, chili powder, paprika, and olive oil, then baked to a golden brown, resulting in a crisp, intensely hot chip. Serve these chips with purchased hummus or salsa for a quick appetizer or snack.

Ingredients

1 egg white, slightly beaten
2 tablespoons olive oil
2 teaspoons Dijon-style mustard
2 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon paprika
Dash ground red pepper
3 white pita bread rounds, split in half horizontally

Directions

Preheat oven to 350 degree F. In a small bowl whisk together the egg white, oil, mustard, garlic, cumin, salt, chili powder, paprika, and ground red pepper. Brush cut surfaces of pitas with oil mixture. Cut each into 8 wedges. Place wedges, brushed side up on baking sheet. Bake for 13 to 15 minutes or until crisp. Cool on baking sheet on a wire rack. Store, tightly covered, at room temperature up to 3 days. Makes 6 servings (48 wedges).

recipe source BHG.com

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Middle Eastern Chickpea Platter Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try  Middle Eastern Chickpea Platter Recipe. Enjoy tasty Middle Eastern food and learn how to make delicious Middle Eastern Chickpea Platter.

This recipe combines the flavors of two Middle Eastern favorites—hummus and baba ganouj—in one easy dish. Serve it family-style, letting diners take their own favorite combination of ingredients. Serve with tabbouleh or a green salad tossed with lemon vinaigrette.

Ingredients

1 tablespoon extra-virgin olive oil
1 small eggplant (about 12 ounces), cubed
2 cloves garlic, minced
1/4 teaspoon salt, divided
2 tablespoons tahini (see Note)
3 tablespoons lemon juice
1 tablespoon water
1 15- or 19-ounce can chickpeas or cannellini beans, rinsed (see Tip)
3 tablespoons chopped fresh parsley, plus more for garnish
2 medium tomatoes, sliced
1/2 medium red onion, thinly sliced
1/4 cup crumbled feta
1/4 cup halved pitted briny black olives, such as Kalamata (optional)
4 whole-wheat pita breads, warmed and cut in half or into wedges

Directions

1. Heat oil in a large nonstick skillet over medium heat. Add eggplant, garlic and 1/8 teaspoon salt and cook, stirring occasionally, until the eggplant is soft and beginning to brown, about 8 minutes.

2. Meanwhile, whisk tahini, lemon juice, water and the remaining 1/8 teaspoon salt in a medium bowl. Stir in chickpeas (or beans), parsley and the eggplant.

3. Arrange the chickpea-eggplant salad, tomatoes, onion, feta, olives (if using) and pitas on a platter. Serve at room temperature or chilled and sprinkled with more parsley, if desired.

4. Note: Tahini is a thick paste of ground sesame seeds. Look for it in large supermarkets in the Middle Eastern section or near other nut butters. Tip: While we love the convenience of canned beans, they tend to be high in sodium. Give them a good rinse before adding to a recipe to rid them of some of their sodium (up to 35 percent) or opt for low-sodium or no-salt-added varieties. (Our recipes are analyzed with rinsed, regular canned beans.) Or, if you have the time, cook your own beans from scratch.

Recipe Nutrition
Per serving: 313 calories; 11 g fat (3 g saturated fat, 5 g mono unsaturated fat); 8 mg cholesterol; 46 g carbohydrates; 11 g protein; 10 g fiber; 648 mg sodium; 622 mg potassium Nutrition Bonus: Vitamin C (40% daily value), Folate (28% dv), Magnesium & Potassium (18% dv), Iron (15% dv)

 recipe source eatingwell

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